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© Meredith Corporation. All rights reserved. Used with permission.
(4 ounces chicken, about 1 1/3 cups salsa)
For salsa, in a medium bowl, combine oranges, red onion, cilantro, garlic, jalapeño pepper, vinegar and 1 teaspoon oil. Set aside.
In a small bowl combine coriander seed, cumin seed, kosher salt and black pepper. Sprinkle mixture over chicken breast halves. Press spice mixture into chicken with your fingers to coat.
In a large skillet heat the remaining 3 teaspoons oil over medium heat. Add chicken and cook for 8 to 12 minutes or until chicken is tender and no longer pink (170°F), turning once. Serve chicken breast with orange salsa.